Strawberry panna cotta. The basic panna cotta (‘cooked cream‘) of cream and vanilla originates the Piedmont region of Italy some time in the early 20th Century.
The recipe given here takes Anna Del Conte’s base recipe for vanilla panna cotta, and adds seasonal strawberries to the mix. The gelatine quantity has been recalculated to cope with the extra volume. Yield goes from 6 units to 7.
Panna cotta alle fragole
- 10g gelatine (7 leaves)
- 450ml double cream
- 150ml milk
- 150g caster sugar
- 200g strawberries, hulled
- 4 tbsp white rum (Bacardi)
- 0.25 tsp vanilla powder (or 1 tsp vanilla extract)
- Vegetable oil
Soften the gelatine in a bowl of cold water until floppy. Squeeze out and dissolve in 4 tbsp water in a small pan over a low heat.
Blitz the strawberries in a blender and sieve out any lumps and seeds
Mix the cream, milk and sugar in a large saucepan and bring to a simmer. Simmer for about a minute. Remove from the heat. Add the strawberries, rum, vanilla and dissolved gelatine. Mix thoroughly.
Lightly brush 6–7 ramekins with the oil. Pour in the cream mixture, allow to cool, cover with cling wrap and refrigerate for at least 4 hours.
To release place the ramekins in a sink of hot water for 20 seconds. Run around the edge with a small palette knife and turn out onto plates.